Mardi Miskit Chef

MY COOKING STYLE

Cooking is an intuitive, meditative process for me and I’m really bad about writing down measurements when I develop new recipes. Because of this, you’ll find both recipes and “recipes” on this blog.

A lot of the casual process in my cooking is presented on these pages and it’s my hope that this will make cooking a little less intimidating for people. I’m a firm believer that you should play around in the kitchen, make recipes your own, and mess things up. It’s how we learn. Also, I like to keep things short, because I personally hate spending time closing pop-up ads and scrolling through endless words just to get to the ingredients and how-to.

Ok, more below if you’re interested!

Mardi in Kitchen as Child

a little background

I inherited my love for cooking at a young age from my mother, a former professional chef and my favorite culinary teacher. But it wasn't until I was older that I truly realized how connected to cooking I've always been. And in exploring this, I began to appreciate the way food can heal and bring people together.  

Along the way, I discovered that my creativity really comes to life when developing and conceptualizing health-supportive, plant-based recipes and menus. I also believe in listening to your body—mine craves plants but sometimes wants a burger, medium-rare with all the cheese and things and a glass of good whisk(e)y. Connecting with people around a table filled with nourishing, home-cooked food is my happy place. 

Cooking in Julia Child's Kitchen in La Pitchoune France

where i’ve cooked

Natural Gourmet Institute (now a part of the Institute of Culinary Education)
Certificate in Culinary Arts and Nutritional Healing

Saltie of Scuttlebutt fame (RIP)

Julia Child’s former home in Provence, La Pitchoune

Brooklyn Fork & Spoon - before it was a blog, Brooklyn Fork & Spoon was a supper club I developed along with some friends way back in 2011. We ran it for 6 years and then I turned it into a catering company. We catered everything from a botox party to weddings and I then spent a few years catering for clients at Shell’s Loft. Today, Brooklyn Fork & Spoon exists as a place to share the things I love to cook.

I also design websites + practice reiki